Yield: 4 Servings
Measure | Ingredient |
---|---|
8 ounces | Blue cheese; crumbled |
1 \N | Clove garlic; finely chopped |
2 tablespoons | Dry white wine |
1 dash | Ground red pepper |
2 tablespoons | Butter |
4 smalls | New York strip or Rib eye steaks; cut 1\" thick |
\N \N | Freshly ground pepper |
¼ cup | Water |
\N \N | Parsley; snipped |
Cook and stir cheese, garlic, wine and red pepper over low heat, stirring frequently, until cheese is melted; keep warm.
Heat butter in 12" skillet until hot. Cook beef steaks over medium-high heat, turning once, until medium doneness, about 5 minutes on each side.
Sprinkle with pepper. Remove from skillet; keep warm. Add water to skillet.
Heat to boiling, stirring constantly to loosen browned bits; boil 2 minutes. Stir pan juices into cheese mixture. Pour over steaks. Sprinkle with parsley.
Serving Ideas : Pronounced: Ehn-tray-koh'-tay ahl kay'-soh kah-brah'-lehs NOTES : In Spain, a strong, leaf-wrapped blue cheese called queso cabrales would be used to flavor a rich sauce for these steaks. We find that Roquefort or another blue cheese works quite nicely.
Recipe by: New International Cookbook Posted to MC-Recipe Digest by "creedenites" <creedenites@...> on Mar 5, 1998